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Return to January 5, 2010
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Fruitcake Cookies
1/2 pound candied cherries
1/2 pound candied pineapple
1/2 cup flour
1 pinch salt
1 can of coconut (3 1/2 oz.)
2 cups chopped nuts
1 can Eagle brand milk ( Peggy Wells made as above)
Dredge fruit in flour. Add salt, coconut, and nuts. Add milk
and mix thoroughly. Drop by spoonfuls on greased cookie
sheet. Bake 25-30 minutes in 275º oven.
Store cooled cookie in an airtight container about 5 days
before serving. You won’t be able to wait 5 days. Even the
teenagers at our house liked these and would request them
each year.
Jane Ann in Alabama
Submitted by PeggyNELA
http://www.nancyskitchen
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